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Dal Takda (Lentil Curry, Restaurant Style)
Dal Takda (Lentil Curry, Restaurant Style) is a traditional Indian recipe for a classic curry of split pigeon peas or red lentils in a spiced turmeric gravy as prepared in restaurants in India. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lentil Curry, Restaurant Style (Dal Takda).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBean RecipesIndian Recipes
This is an Indian Restaurant (as in restaurant in India) for a comforting curry of pigeon peas or lentils in a spiced turmeric gravy.
Ingredients:
175g (1 cup) tuvar dal (yellow split pigeon peas) or masoor dal (red lentils)
1/2 tsp ground turmeric (turmeric powder)
Water
2 tbsp ghee (or oil)
1/2 tsp mustard seeds
1 sprig of curry leaves
25g (1/2 cup) chopped onions
1 tsp chopped fresh ginger
2 green chillies, slit
1/2 tsp ground coriander (coriander powder)
1 tsp red chilli powder
A pinch of asafetida
2 sprigs of coriander (cilantro) leaves, chopped
1 tsp kasuri methi (dried fenugreek leaves)
1 small tomato, diced
1 tsp cumin seeds
3 garlic cloves, sliced
3 dried red chillies
1/2 tsp red chilli powder
Water
Salt to taste
Coriander (cilantro) leaves, to garnish
Method:
Rinse the beans 3-4 times and soak in plenty of water for about 20 minutes then drain and place in a pot. Add the turmeric and 750ml (3 cups water). Cook for about 20-60 minutes (depending on the beans chosen) and until most of the water has evaporated. Take off the heat and mash until smooth then set aside.
Heat 1 tbsp ghee in a large frying pan over medium-high heat. Add the mustard seeds and allow to splutter for 30 seconds. Now add the curry leaves, onions, grated ginger and green chillies. Fry, stirring occasionally, for about 2-3 minutes or until onions are beginning to colour.
Add the ground coriander, red chilli powder and asafoetida and fry briefly then stir in the cooked dal, coriander (cilantro) leaves, crushed fenugreek leaves and tomatoes. Season to taste with salt, adding enough water to make a thick sauce.
Bring the ingredients to a boil, reduce to a simmer and cook for 5 minutes or until the tomatoes have begun to break down. Take off the heat and set aside.
For the Tempered spices: Heat 1 tbsp ghee in a small frying pan over medium-high heat. Add the cumin seeds and allow to splutter for 30 seconds. Now add the garlic cloves, dried red chillies and red chilli powder. Fry, stirring constantly, for one minute then add spices to curry and stir to combine.
Transfer to a serving bowl, garnish with coriander (cilantro) leaves and bring to the table.
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